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Lemon-Tarragon Dip



Yield: 4 servings
4 tb fresh tarragon; chopped, or
4 ts dried tarragon; crushed
1 ts lemon juice
1 c mayonnaise
2 ts capers


Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4cups of dip.
SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow Zucchini, Carrots













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